I'm always veganizing recipes that I love...so...I'm working my waythrough all of the amazing recipes in Julia Child'sMastering the Art of French Cooking......making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 352/524 (from Julie's count)...but really 654

Tuesday, April 3, 2018

VEGAN SHIRRED EGGS

Oeufs sur le Plat - Oeufs Miroirs

...I have no idea why this recipe has an English Title and French subtitles...that's backwards...

...Julia just gives instructions not to cook these eggs in the oven as it toughens them...

...but instead of the potato 'yolk' which is more like a hard boiled egg...we need a fairly runny vegan yolk here...so I gathered some simple ingredients that you probably already have on hand...turmeric (just for colour)...corn starch...and Kala Namak (black salt) for some vegan egg yolk-y flavor...

...just cook some cornstarch and water until it forms a thick clear gravy...

...then add some Kala Namak and just a tiny amount of turmeric until you get the right colour...it doesn't take much at all...

...perfect vegan egg yolks...

...generously grease a flat dish with some vegan butter...

...add a scoop of your vegan egg whites...and just let it form a little pool...

...then spoon your vegan yolks on top...

...and finally spoon on a thin layer of vegan egg white over the yolks...

...Julia says"the white is softly set and tender...and the yolk is liquid but covered with a shimmering translucent film"...

...served for breakfast...of course...with toast and applesauce...

...added a sprinkling of black pepper...

...they were really 'eggy'...

... and surprisingly good...

Substitutions

vegan butter for the butter
vegan egg white from the VEGAN OEUFS POCHÉS
vegan egg yolk as above made from cornstarch - water - black salt and turmeric